Recipe from Food and Wine

This was a quick, easy, fairly healthy weeknight meal.  It all came together within about 30 minutes, and it was very good!  This recipe involves arugula, swiss chard, scallions and marsarpone.

Ingredients:
3/4 lb rotini (or any smaller pasta)
4 T unsalted butter
1 bunch scallions, sliced
3 garlic cloves, sliced
3/4 c dry white wine
Salt and pepper, to taste
2 T EVOO
5 ou baby arugula
6 leaves (about 1 bunch) swiss chard, stems and central ribs discarded, coarsely chopped
1/4 c marsarpone cheese (you can also substitute cream cheese)

Directions:
Cook pasta according to package directions. Drain, reserving 1/4 c of pasta water, and set aside.

Melt butter in a medium saucepan.  Add scallions and garlic over low heat until softened, about 5 minutes. Add the white wine and cook over low heat until reduced by half, 5 more minutes.  Add 1/2 c of waterand puree the mixture in a blender until smooth.  Season with salt and pepper.

Heat olive oil in pasta pot. Add arugula and Swiss Chard and cook over high heat until wilted, about 5 minutes. Add the pasta, scallion sauce and reserved pasta water and toss to mix.  Simmer, about 5 minutes, until sauce is thickened.

Stir in the marsarpone unil melted.  Season with salt and pepper, if needed, and serve.

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Recipe from Tasty Kitchen

In case you can’t tell from the title, this is not a healthy recipe.  But it is oh, so delicious!  To make myself feel better about eating it, I added in some diced tomatoes and mushrooms.  That makes it healthier, right?  ; )

This is very easy to make. It only takes about 10 minutes if you cook the pasta and bacon at the same time.  Great comfort food!  I halved this recipe when I made it because J and I don’t need to eat a pound of bacon and pasta for dinner. 🙂

Ingredients:
1 lb bacon
1/4 t crushed red pepper flakes
1 lb rigatoni or penne
1/2 c heavy cream
1/4 c cream cheese
1 tomato, diced
5-6 button mushrooms, sliced
1/4 c grated Parmesan cheese
2 eggs
1/4 t freshly ground pepper

Directions:
Cook pasta according to package instructions, drain (reserving 1/2 c pasta water) and return to pot.

Meanwhile, fry the bacon in a skillet, sprinkling it with red pepper flakes. Once done, allow to cool and roughly chop.  While cooling, drain all but about 1 T of bacon grease and cook mushrooms and tomatoes in bacon grease skillet until softened.

Place cream and cream cheese in a small saucepan over medium-low heat.  Whisk until cream cheese is melted and mixture is smooth.  Remove from heat and whisk in the Parmesan cheese, eggs and pepper until well blended.

Add the white sauce to the pasta and toss to coat. Then stir in the bacon, mushrooms and tomatoes.  Add reserved pasta water if needed to thin the sauce.

Recipe from Joelen’s Culinary Adventures

J loves scampi, and we are both big fans of garlic.  This recipe seemed pretty easy, and it came together in under 25 minutes.  We both thought it was really good, though I overdid it on the noodles.  I always do – I have a horrible eye for knowing how many to make.

Ingredients:
3 T butter
2 T olive oil
5 garlic cloves, minced
2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1 t garlic powder
1 t onion powder
Salt & pepper to taste
1/2 c white wine
2 T lemon juice
1 1/2 t Italian seasoning
1 T fresh parsley, minced
3 medium bell peppers (red, green, yellow), seeded and sliced thin
1 medium red onion, sliced

Directions:
In a large skillet, heat butter and olive oil over medium high heat until butter is melted.  Add garlic and saute until fragrant.  Add the chicken along with garlic powder, onion powder, salt and pepper and brown on all sides.

Deglaze by adding wine, lemon juice, Italian seasoning and parsley to the skillet, stirring to pick up any browned bits on the bottom of the skillet.  Lower the heat and allow the chicken to simmer about 10 minutes.

Add peppers and onions and cook until tender – 7-10 minutes.  Serve over pasta, rice or potatoes.

Recipe from Katie’s Cucina

This was supposed to be Pad Thai, but I couldn’t find Pad Thai sauce.  I know I probably could’ve made some, but this wasn’t a night that I felt like getting all that involved, so I ended up grabbing some stir fry sauce. 🙂

This was good, but could’ve used a bit more spice, which I probably would’ve gotten from the Pad Thai sauce.

It came together extremely quickly, and, like most stir fries, is one of those dishes that you can add whatever veggies or extras that you like.

Ingredients:
4 ou stir-fry noodles
2 T vegetable oil, divided
1 egg, lightly beaten
1 chicken breast, cut into strips
6 ou stir fry sauce
2 green onions, thinly sliced
1/2 c bean sprouts
1/4 c coarsely chopped unsalted peanuts

Directions:
Cook noodles according to package directions.  Drain, rinse with cold water, and set aside.

Heat 1 T oil in a large wok.  Add the egg and cook, scrambled, until set.  Remove from wok and set aside.

Add remaining T oil to wok along with the chicken.  Cook until cooked through then add noodles, sauce and green onions.  Stir fry another 3-4 minutes.

Stir in bean sprouts and egg and remove from heat.  Serve sprinkled with peanuts.

Recipe from What’s Cookin, Chicago?

This was delicious, though mine doesn’t look nearly as nice as Joelen’s did.  Oh well, in our house, it’s all about taste… mostly because I’m not good at presentation. 🙂

This was a good, easy weeknight meal.  Though I can’t claim that it’s healthy!

Ingredients:
3 eggs
1 c grated Parmesan
2 T heavy cream
1/4 pound thick cut bacon, cut into 1/4″ pieces
3 cloves garlic, minced
1 t pepper
1/2 c white wine
1 T salt
1 lb spaghetti
Parsley and additional cheese for garnish

Directions:
Cook spaghetti according to package instructions. Drain (reserving 1 c pasta water) and set aside.

In a large bowl, whisk eggs, cream and cheese and set aside.

Cook the bacon in a large skillet until crisp, then transfer to a towel-lined plate to drain. Pour off all of 2 T of bacon fat from the skillet.  Place pan over medium-high heat and add the garlic and pepper.  Cook until fragrant (about 1 minute) then whisk mixture into egg/cream/cheese mixture.

Place pan back over medium heat and pour in the wine. Scrape the bottom of the skillet to remove browned bits and reduce the liquid by half, then slowly whisk the liquid into the bowl.

Add pasta to the empty skillet, then pour in the contents of the bowl and toss to combine.  Pour in 1/2 c pasta water and toss to combine. Add crumbled bacon and thin the sauce as needed with remaining pasta water.  Serve with garnish.

Recipe from Rachel Ray, Express Lane Meals

This was a good, simple recipe for a weeknight.  It does make a ton of food, though.  So if there are only two of you, like us, I would halve this recipe.

It calls for 20 ou of peas, but I think I was closer to 16.  It seemed like a lot to me.

Ingredients:
1 lb pasta (I used tri-color rotini, but RR calls for long-cut pasta)
1/4 c olive oil
5 large garlic cloves, thinly sliced
1/4 t red pepper flakes
1 large onion, finely chopped
1/2 t dried thyme
Salt & Pepper
3/4 c white wine
2 c chicken stock
20 ou frozen peas
1/2 c flat leaf parsley, chopped (I just used about a 1/2 T dry)
1 c grated Parmesan plus more for serving

Directions:
Cook pasta according to package directions, drain, reserving 1/2 c of pasta cooking water.

While pasta cooks, add the olive oil to a large skillet and heat, then add the sliced garlic.  Toast garlic until lightly browned and then place on a paper towel.

Add the red pepper flakes, onion, thyme, salt and pepper to the skillet over medium heat until onions are tender.  Stir in the wine and cook for 2 minutes, then the chicken stock and cook 2 more minutes.  Add the peas and reserved pasta liquid.  Bring sauce to a boil, and, with the back of the spoon, crush about 1/2 of the peas in the skillet.

Mix in the garlic slices and parsley (season with more salt and pepper if needed) then mix in the cooked pasta noodles.  Toss to coat and heat through.  If sauce is too thick, add more stock.  Stir in the cheese and then serve hot.

Recipe from Cooking Club

Would you believe this is the first time I’ve ever made lasagna?  I have no idea why.  It’s not like it’s a difficult thing to make.  Maybe it’s J’s aversion to ricotta.  Although I can simply substitute cottage cheese.  Or maybe it was that before there were no-boil noodles, I thought it seemed like too much of a pain to cook them, try to get them out with sticking together, falling apart, or burning my fingers.  Whatever the reason, I will definitely be making it again. 

This recipe was fabulous!  I absolutely loved the addition of the cream cheese to give it a nice, creamy texture.  I did use a store-bought sauce because I had used all of my tomatoes for salsa and hot sauce.  But I had my zucchini and eggplant fresh from the garden! 🙂

I used 2 square disposable aluminum pans for this lasagna.  That way we could eat one (with some leftovers for lunch or whatever) and I froze the other.  I froze the second pan before I even cooked it.  I’ll cook it at 350 for about 1 hour 10 minutes when we’re ready to eat it.

Using the small pans, I did have to break the lasagna noodles to make them fit.  Kind of a pain, but it worked well!  As you can tell from the picture I did use quite a bit of sauce.  About a whole jar per pan.  For two reasons: 1) I like sauce! 🙂 and 2) I wanted to make sure there was enough for the noodles to cook.

Ingredients:
2 T olive oil
1 medium eggplant, chopped (about 3-4 cups)
2 1/2 c chopped mushrooms
1 medium zucchini, chopped
1 medium red onion, chopped
4 cloves garlic, minced
1 1/2 t dried thyme, divided
Salt & pepper, to taste
9-12 no-boil lasagna noodles
1 c cottage cheese
8 ou cream cheese, softened
1/2 c grated Parmesan cheese
2 c shredded mozarella
1 large jar pasta sauce

Directions:
In a large stockpot or Dutch oven, heat the oil over medium heat.  Cook eggplant, mushrooms, zucchini, garlic, onion, 1 t thyme and salt & pepper until vegetables are tender, about 10-12 minutes, stirring frequently.

In a small bowl, mix the cottage cheese, cream cheese, 1/2 t thyme, salt and pepper and 1/4 c Parmesan cheese.

In a 9×13 baking dish spread a layer of sauce to prevent sticking.  Layer on 3 noodles and then more sauce.  Then add in 1/3 of the veggie mixture, 1/3 of the cream cheese mixture, 1/2 c of the mozzarella and then repeat, starting with the sauce, two more times – ending with the remaining 1 cup mozzarella.  Sprinkle with the remaining Parmesan cheese.

Bake at 350 for about 50-60 minutes, until golden brown.  If browning too quickly, cover loosely with aluminum foil.  Let sit for about 10 minutes before serving.